Burnt Sugar & Cardamom Pot De Creme

(continued) Chapter 5: New York (2012 - 2018)

Sometimes, it’s hard to hit the brakes on your pace of life…

It was summer 2015, my business was at it’s peak, we were traveling a ton, we felt quite settled, and we were happy. Despite all this, NYC never really felt like home. People say NYC gives implants a 2 year grace period - once you’ve been there for 2 years, either you can never leave, or it was not meant to be. We had already been there close to 4 years, so we realised we somehow fell in the second category. We often contemplated moving, and discussed where we would go - would it be back to Hong Kong (as we very much loved it), or would we gamble with a new destination like London. But moving isn’t easy, and it almost always needs a catalyst. A catalyst were graciously given as I fell pregnant in late 2015.

We knew we always wanted kid(s), but having never grown up around many babies, I didn’t quite knew what it entailed. Plus, the thought of doing it without my mum was, to say the least, excruciating. But we were excited of welcoming a new family member - I hosted almost all the way through my pregnancy, and told my guests that I would be back to hosting 2-3 months postpartum. And as for being a parent, I was petrified of a lot of things but very confident that, if anything, I would nail the ability to feed my child.

Wrong on both counts.

Our daughter was born in June 2016. It was a lot of unknowns. A lot of trials and errors. And a lot of self revelations. The biggest being that I was not as patient a person as I had always thought of myself to be. And while I always knew I was a type A personality, I didn’t know the extent of it till after becoming a parent! Feeding a toddler has it’s challenges, and I suddenly found my culinary skills being tossed to the ground. It also took me 7 months to get back to hosting, and when I did, I burnt out in 3 months - hosting till late + barely sleeping to make it for the morning feed was a killer combination - not in a good way. It also suddenly became clear that we appreciated being around family, and wanted our daughter to grow up knowing her cousins and extended family - the push we needed to make our move a reality in the near future.

It was not all rosy, but it was eye opening.

I learnt that rejected food doesn’t make me a bad cook, or being able to finally get out for a ‘morning run’ at 2pm isn’t necessarily a downer. That date nights are so much more incredible when few and far apart, and planning a schedule only to have it out the window first thing in the morning is OK. That sometimes not having control is actually relaxing, and there is nothing perfect about any parent. That it is ok to slow down sometimes….

After summer 2017, I reduced the frequency of my supperclubs and vowed to balance work and parenting. I needed both to have their corners, but both to remain fun. The next year flew by, and by summer 2018, we were deep in discussions about moving. That was our last summer in NYC.

Closing this chapter of our life today with a dessert recipe that I often call bittersweet - quite literally as I discovered it accidentally when I burnt my caramel and it turned slightly bitter, and figuratively as I served it on my very first and last supperclub in NYC. And very much like parenting, it is the mistake and the measured in it, that make it just right.

And those tiny hands you see in the last pic, that are not so tiny anymore, are of that very baby girl who taught me to slow down…

Ingredients

1 cup heavy cream

1 1/2 cups whole milk + 2 tbsp

1 tbsp custard powder or corn starch

1/2 cup brown sugar to caramelise + 4-5 tbsp more

5-6 pods of cardamom, slightly crushed

4 egg yolks

1/2 tsp chai masala (optional)

Method

Grease a small non stick tray and keep aside. Add 1/2 cup sugar to a non stick pan and slowly heat so the sugar starts to melt. Do not stir it, and let it melt completely. Swirl it around once to see if all the crystals have melted. Increase the heat very slightly, and wait for the sugar to start caramelising (bubbling). Let it go for a few secs after the bubbles appear (this will burn the sugar just a little- you can smell the slightly burning smell!) and immediately turn off the heat. Pour it into the greased pan and let it cool completely (please be super careful pouring hot melted sugar out as it can cause major burns). Once cooled, break the crystals, with the back of spoon or a rolling pin, and store in an airtight container.

Dissolve the custard powder/corn starch in 2 tbsp milk & keep aside.

Beat the egg yolks with a pinch of salt in a large bowl, and keep aside.

In a deep bottomed pot, mix the milk, cream, cardamom, chai masala (if using) and the remaining sugar and bring to a simmer on medium heat. Don’t let it boil, and stir at regular intervals. Turn off heat and cool slightly. Once cooled, pour mixture slowly over the egg yolks, stirring constantly. Mix well, and return the mixture to the pot.

Now comes the laborious part, but trust me, it’s totally worth the effort! Heat the mixture on low heat, stirring constantly, till it begins to thicken. Do not increase the heat or stop stirring, otherwise the egg yolks can curdle, leaving you with a custard scramble. It should take about 10-12 minutes for the mixture to start thickening. Now slowly add the custard powder mixture, and continue to stir for another 2-3 minutes. The mixture will thicken even further and start to resemble a flowy custard. Do not overcook.

Transfer to small ramekins or dessert pots and chill overnight. Serve with a dollop of whipped cream, crushed biscuits or pomegranate seeds!

Polenta Upma with Chili Prawns

(continued) Chapter 5: New York (2012 - 2018)

Things always happen for a reason.

A motto I live & swear by. Every little incident in our life works itself up to a moment that’s just supposed to be.

In summer of 2014, we took a road trip on the western part of Canada. We had initially planned on going to South America or Japan, but visas and other complications had resulted in us looking at something closer to home, with easier logistics. Since Canada wasn’t out first choice of destination, we had been a little laid back in our research (which, for those who know us, is very unlike us!). We had seen a bit of the US and (ignorantly) felt it’ll be similar. But hey, the best experiences are the ones that are undesigned.

The trip did not disappoint, and every turn took us by surprise. From the scenery and hiking, to the people, and all the Airbnb’s we booked, everything was beyond expectation. Everyone was so helpful that at first we were anxious - I mean why did the young fella at the gas station offer to take our credit card in to the shop to try and swipe it, when it continuously refused to work at the pump. Turns out, he thought we could use a hand. We would never do that in NYC.

It was the first time we used Airbnb - little did I know then what a significant part of me it’ll become in the future. One such last minute reservation was at a quaint apartment in Canmore, near Banff. Since we hadn’t done much planning, we were booking as we traveled. Being summer, there was not much left near Banff, and we could only find a private room at this accommodation. Skeptical at first since there were few reviews, we decided to go ahead and book. The owner was meant to be there during our stay, but last minute he decided to go spend time with family, and wrote to us apologising that he won’t be there to greet us. We could have his entire place. Another surprise!

His place was beautiful. From thoughtful touches and a balcony that overlooked foxes and deer, to a running trail nearby which ran through fields (and we later found out, through an area of bears!), it was a relaxing last leg of our journey. One of the nights, we decided to stay in and cook. I messaged the owner asking if it was ok to use the kitchen, and if he had any basic spices/condiments I could use. He sent back just a smiley face. And followed a few minutes later with a note “Open the door next to the kitchen counter”. So I did. What lay beyond was a chef’s dream come true! A walk in wardrobe of spices, sauces, legumes and everything else you’d ever need under the sun to cook. I was a kid in a candy shop. How lucky did we get!

We cranked up the music, opened a few bottles of wine, and had the best meal + evening of our lives. My husband and I still think back on that evening with such fondness. A meal that was unplanned, but so memorable. A stay that was unplanned, but we wouldn’t trade it for any other. A trip that was so unplanned, but is on top of our adventures now.

Till date, we still refer to that meal as “Let’s cook the Canmore dinner!”

Today I share the no-recipe recipe of the dish I cooked that night - Polenta Upma with Chili Prawns - and remind you that one day you will look back at the most insignificant moments of your life, and be in awe of how clearly you remember them. Because, they were just meant to be.

(The dish itself is inspired by the famous “shrimp and grits” - a popular Southern American dish. As I love to do, I have added an Indian twist to it by cooking Polenta like ‘Upma’ which is a breakfast dish in Southern Indian usually made with Semolina, and served it up with some quick fiery prawns/shrimps)

Ingredients

For the Upma

1/2 cup Polenta

2 cups water

1/2 cup veggies of choice, finely chopped (I used carrots, red & green pepper and peas)

1/4 onion, finely chopped

1 tsp grated ginger

5-6 curry leaves

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of hing or asafoetida

1/4 tsp paprika

1/4 tsp cumin powder

1/4 tsp turmeric powder

2 tbsp olive oil

Salt to taste

For the Prawns

200 g prawns, cleaned and de veined

2 tbsp butter

3-4 green chilies, finely chopped

1 small tomato, finely chopped

2 cloves of garlic, minced

2 tbsp fresh coriander, finely chopped

1/2 tsp paprika or red chili powder

Salt & pepper to taste

Others

Avocado, chopped in cubes

Sour cream

Method

Make the Upma

Heat oil in a non stick pan. Add the cumin and mustards seeds and let them pop. Once hot, add the ginger and curry leaves, and saute for a quick minute. Add the onions, with a little salt, and let them get translucent. Then add all the veggies + dry spices, mix well and cook for a 3-5 minutes. Add water, and bring to a boil. Once boiling, add a bit more salt (to salt the polenta properly) and then slowly add the polenta, stirring continuously so no lumps are formed. Continue stirring till the polenta stops sinking to the bottom. Reduce heat to low, and cook covered for approximately 20 minutes. Keep stirring the polenta every 6-8 minutes to avoid clumping. Add a bit more water if it looks too thick. Remove from heat once it looks creamy (a little lile porridge), but can still be poured out of the pan.

Grease a baking dish and pour the polenta out. Chill for 20-30 minutes. Cut into 2 “ discs or little squares and keep aside (You can skip this step and simply eat it warm with the prawns too. This step if more for plating, and works well when you are serving it as an appetizer)

Make the Prawns

Marinate the prawns for 10-15 minutes in all the ingredients, except the tomatoes and butter. Heat a non stick pan and add butter. Brown a little, and then add tomatoes. Let the tomatoes soften a bit, and then stir in the prawns. Cook on high heat, stirring constantly till the prawns turn pink and begin to brown a little.

Serve hot atop the polenta cakes with some avocado and sour cream!

Spiced Double Chocolate Pudding [Eggless]

Chapter 5: New York (2012 - 2018)

Have you ever had a near death experience?

In summer of 2012, we relocated from Hong Kong to the city where dreams are made - New York. Even though we had always wanted to live and work in NYC, somehow when the opportunity arose, I was less than excited. Perhaps because it all happened so suddenly, or perhaps because I absolutely loved Hong Kong, and wasn’t quite ready to move on yet.

But move we did. New York, true to it’s name, was a strange experience - strangely maturing, strangely amazing, strangely lonely and strangely strange. It changed me in many ways. It was the city that made me courageous enough to pursue my passion of cooking, and open my own Private Chef & Dining Experience business. It was also the city that knocked me/us down several times, only to pick us up with a new lease on life.

In September 2012, right after we had moved into our own apartment and started settling into the NYC life, hurricane Sandy hit the city. It was a shocking welcome - seeing what a natural disaster can do, having zero family to rely on, and witnessing the most advanced city in the world coming to a standstill. We thought “is this a sign that NYC doesn’t welcome us?”. It wasn’t, it simply said, welcome to where you learn how to live - no matter what.

A year went by, and in July 2013, while I was slowly contemplating a leap into a food/catering business, my husband and I went for a run along the Hudson river in Battery park - downtown Manhattan. It was a lovely day, and we felt glad to be living in such a beautiful part of the city. We have a ritual to finish our runs at a coffee shop, so we decided to try one in the Meatpacking district we’d been hearing a lot about. It was amazing - and remains a favourite to the day. On our way back, we decided to take a detour, and walk through the scenic area of West Village - an area we hadn’t explored yet. As we walked by, chatting, we heard a loud bang. Another shock! Given we were in the US, the first thought that came to our minds was whether it was a gunshot. I fell to the floor, and my husband shrieked - blood. From my head. I held my head tight and screamed for help. Had someone hit me? Not really. We had been crossing a building site and a plank of wood had come loose and fallen from the 4th floor right on my head. I was sure this was it - NYC didn’t want us, want me. Panic ensued - my husband was telling me to stay awake, tearing his shirt to tie around my head tight, and asking some passersby to help call 911. The ambulance arrived, and we were whisked off to the nearest Emergency Room. It’s amazing I remember so much of the day - I think it was because I was constantly telling myself I am not ready to go yet.

At the hospital, we were told it’s a miracle I survived. A plank of that size, falling from that height, can most definitely kill in an instant. Strangely, 9 out of 11 of my head membranes had ruptured - one more and I would’ve had no chance. That day, the nurses joked, was my new birthday.

As I went back home, and started my recovery process, I felt mentally stronger than ever. Life had given me a blow before, but perhaps I was meant to be a survivor. I focussed on getting better, and there are 2 things (other than family and friends!) that I think truly saved me - exercise and food. I strongly believe in exercise to keep strong, and started at it as early as I was given clearance by the doctors. I also kept cooking. In fact, it was shortly after, in late August 2013 (less than 2 months after the accident) that I hosted my first supperclub. I recall hiding my scar & bruise with a new hairstyle, and feeling on top of the world as my first guests walked in. It was a positive road to recovery.

I ran my business and hosted supperclubs, dining experiences and private events for 5 fun years. It taught me so much about myself, about surviving. Looking back, I think the setbacks, however crazy, have led me to where I am today.

As I feel my scar, and think back on the day, I can only leave you with a recipe that resonates happiness. Chocolate. served them at one of my first supperclubs, and the taste reminds me of survival.

Ooey, gooey, rich & decadent, these are a cross between a custard & a mousse, where smoothness marries a hint of spice. They’re not only easy to make, but can also be made up to 2 days in advance. In fact, they taste better after 24-48 hours! I Give them a try, and leave a comment if you do.

Ingredients [makes 10-12 2oz pots]

1/2 cup pieces of Cadbury Dairy Milk, Dark (75-80%) Chocolate

1/2 cup pieces of Cadbury Dairy Milk, Milk Chocolate

2 tablespoon unsalted butter

3/4 cup heavy whipping or double cream

1/2 cup + 1/4 cup whole milk

2 green cardamom, crushed

2 cloves, crushed

1 cinnamon stick, broken in half

Pinch of salt

5 tbsp brown sugar (adjust to taste)

1 tbsp corn starch or 1 tbsp plain custard powder

1/4 tsp vanilla essence/extract

Method

Dissolve corn starch, salt, vanilla essence (or custard powder) in 1/4 cup milk and keep aside.

Keep the chocolate pieces and butter in a bowl. Bring the cream, remaining 1/2 cup milk, sugar, cardamom, cloves & cinnamon to a simmer. Remove from heat, cover and let the spices infuse for 3-5 minutes. Return to heat and bring to a second simmer. Once hot (but not boiling), pour through a strainer (to catch the whole spices) over the chocolate & butter. Mix well till all the chocolate pieces have melted and the mixture gets a smooth, glossy appearance - similar to that of ganache.

Return the mixture to low heat. When the edges begin to slightly simmer, slowly pour in the cornstarch mix and stir constantly. The chocolate mixture will begin to thicken. Cook for a few more minutes, stirring continuously, and making sure the heat isn't high enough for the mixture to boil over - this is key otherwise your chocolate will seize and get lumpy. Slow and patient is key here. Remove from heat and pour immediately (fill 3/4) into your serving cups. Refrigerate till set (4-5 hours or overnight). Serve with a pinch of rock salt & pomegranate seeds for crunch.

Indian South African Bunny Chow

(continued) Chapter 4: Hong Kong (2009-2012)

No bunnies were hurt during the creation of this recipe. Only waistlines were expanded.

By now, you are half way through my life, and know a bit about my journey. You must have also realised that this Hong Kong chapter has little to do with local food or inspirations, and more about the adopted in-law country. In truth, I ate a ton of local food during this time, but experimented with little. Hong Kong was a mentally, professionally and personally heavy (yet lovable!) time, and I was focussed on re-creating myself after the biggest blow life had thrown me. In typical Hong Kong style, we worked late, ate out a lot, and explored the amazing hikes in and around the city. It helped me heal.

In 2011 we got married. We had - not 1, not 2, but 3 weddings. How did I survive it you ask? Well, our mantra was to worry less about the details (as the family would do that for us regardless) and more about who we surround ourselves with. We had a big fat Indian wedding, a big fat South African reception and a registration party in Hong Kong. With fewer formalities and more loved ones, they were all perfect and heaps of fun - at least for us. I told you I was the rebel in the family!

When we arrived in South Africa in March 2011 (my 2nd trip ever), I was determined to make this one a positively memorable one….and stay away from beer ;). My husbands’ cousin was taking us out for lunch the day before the reception, and he mentioned Bunny Chow. Bunny what! OMG I squealed, “I would NEVER eat a cute little bunny”. Laughter. So I learnt through my ignorance that Bunny Chow involves no bunnies, and in fact, originated as a vegetarian meal amongst the Indian community in Durban. After all the ‘shaadi ka khana (wedding cuisine) in India, I was so very happy to try something different for a change.

Back in the day, when land workers immigrated to South Africa, they needed an easy way to carry their lunch to the fields. Their wives wondered how to provide them a filling, nutritious meal that would consist of familiar Indian curry-based home food, but yet be easy to pack and eat in the open without utensils. Indians are known to be creative in times of need - ’jugaad’ as we call it - that loosely translates into ‘makeshift’. Thus came the idea to the wives club - they hollowed out big loaves of bread, and used that as a bowl to pack the curry in. When the farmers opened their lunch, not only did they not need additional bowls, but the curry soaked through the bread wonderfully and made for a delicious, satisfying lunch. Originally, this was done with vegetarian curries like beans and potatoes, but over time has been adapted to include the more of the favourites like chicken and mutton curries.

Durban definitely does Bunny Chow the best - thanks to the big Indian community. So the cousins and us headed towards a locally Indian market, made our way through the spice and fish shops, and landed up in a tiny hole in the wall that boasted the “Best Bunny in Town!”. I was skeptical at first - I mean how many eateries claim to do ‘the best’ of something worldwide! But, I was not disappointed. I ordered a chicken version and asked for it to be mild (given my experience of South African spice levels!) - it was still hot, but soooo delicious that I just couldn’t stop eating it. We laughed about having to alter my reception dress for the next day. That moment was life changing in many ways - I discovered that bread does go well with curry (something I always ridiculed the husband for!), that I could tolerate more spice in things that were too good to stop eating, and that there is yet another Indian South African foodie gem that I had to try making at home.

Several years after, I still continue to make mini versions of that Bunny Chow at home, with a variety of fillings. Our favourite veg version has been this one, with chickpeas, that I share with you today.

Also, true to its claim, that little stall in Durban’s Indian market is the best Bunny I’ve ever had… till today.

Ingredients

For the chickpeas

2 cups chickpeas, boiled

2 large plum tomatoes, finely chopped or blended to a paste

1 medium onion, finely chopped

1 green chili, sliced lengthwise

2 tsp ginger garlic paste

1 medium courgette (zucchini), diced (optional)

1 tsp cumin seeds

1 tsp cumin powder

½ tsp turmeric powder

2 tbsp coriander powder

1 tsp garam masala

1 tbsp South African Indian masala (optional). Can be replaced with 1 tsp red chili powder

6 tbsp light olive oil (or more, let’s not get skimpy here!)

Salt to taste

For the raita (yogurt dip)

1/2 cup full fat yogurt

1/4 cup sour cream (optional)

1 small carrot, grated

1 small green chili, finely chopped

Some fresh coriander, finely chopped

1/4 tsp cumin powder

Salt to taste

Others

8-10 buns or dinner rolls

Method

Make the chickpeas: Heat oil in a non-stick pan. Add green chili, cumin seeds and ginger garlic paste and cook for a few minutes till the seeds start to splutter. Add onions and sauté on medium flame till the onions turn brown. Now add the tomatoes, along with all the dry spices. Cover on medium flame and cook till tomatoes turn tender and can be crushed with the back of a spoon. If using blended tomatoes, the raw taste should disappear and oil should start to separate from the edges (around 8-10 minutes).

Stir in the chickpeas and courgette, and cover and cook on medium flame for 10-12 minutes so the chickpeas absorb the flavours and the courgette is tender. Open cover, mix well and let it simmer for a few minutes to dry any excess liquid. We want the gravy to be thick and not runny. Garnish with fresh coriander and keep aside.

(For non-veg version, replace with chicken/mutton – add instead of chickpeas and cook for a little longer)

Make the yogurt: Beat the yogurt till there are no lumps, Mix all the ingredients for the raita, and keep aside.

Put it all together: Cut the top off your bread rolls. Scoop out the centre, making sure it doesn’t become hollow at the bottom, and create a bread bowl. Add the chickpeas into the bread bowl, top with some carrot raita and serve immediately. As with most of my recipes, skip the cutlery, and simply dive in with your hands.

Chocolate Cherry Brownie Pudding

(continued) Chapter 3: Singapore (2000-2007 / 2008 - 2009)

[Trigger alert- heavy content]

Everything happens for a reason. Even though you don’t see it in that moment.

In Sep 2007, I switched jobs and moved briefly to Hong Kong to be closer to the boyfriend. It was one of the boldest things I’ve done, since I had no idea where that relationship was going yet. In Dec 2007, after fully recovering from the accident (yes, it took a while!), my mum visited Hong Kong. I couldn’t wait for her to meet the boy. I was nervous, but the meeting couldn’t have gone better. We picked a seaside restaurant, ordered loaded nachos, dug in with our hands, and laughed so much. I was overjoyed.

One evening I asked my mum, “How do you know if someone is the one”. And she replied. “You never do really. The only thing you can do is test them in good and bad times. Good times are a ton and easy to test. It’s the tough times that are harder to find.” Little did she know that in a few weeks, she would prove her own statement wrong.

Jan 12, 2008. I can never forget the day. We had our first big couple fight. There was anger on both sides, and we’d planned to meet at a cafe at 4pm to talk it out. In retrospect, it wasn’t a big deal at all. We also had a pizza dinner + movie booked with some friends after. We met, chatted, and life seemed normal again. Pizza was delicious, and with a full belly we got on to the famous Hong Kong city tram for a little ride before the movie. 7pm, my phone rang. I glanced at my phone - it was mum. It was noisy, but I excitedly picked up and said “Guess where I am mummy!”. Silence. Dad spoke. I sensed something wasn’t right the minute I heard his voice on mums mobile. “Oh hi” I’d said “kya ho raha hai “ (what’s happening?). His voice was broken and barely audible. I only heard words “Shuchi…….mummy……robbery……murder”.

I must’ve collapsed because I don’t remember the next few hours. Or the next few weeks or months after that phone call. In a single instant, my entire life - our entire lives- had been turned upside down. In an instant a lot had been taken away. In an instant, I was numb.

I rushed to India with my brother, wishing every minute I would wake up to a dream. I can’t sum up the days or weeks that followed in any number of sentences, but I only remember I tried very hard to make sense of it all. I simply couldn’t. This is stuff you read in the news, it’s not real. It doesn’t happen to real families. Ah, but it does. The rest of 2008 is a complete blur. And all I remember now of those days are the people who were by my side.

My mum was a good person, the glue of the family, a simple & kind heart, an artist, the best cook, the queen of rescue recipes. She could’ve done much more in life, but decided to put family first. I concluded (after many years of the incident) that perhaps this was the challenge, the tough times, she needed me to test, in order to create my own family. Cruel.

I don’t talk about this. Ever. So it has been tough to pen it down. And as I relive that pain, I couldn’t think of a better recipe to commemorate her than one that is something sweet, and born out of disaster. An ungreased brownie pan, several broken brownies, and an accidental custard led me to create this ‘rescue’ pudding.

Take a bite. Hope it helps you see reason during the trying times in your life.

Ingredients

For the brownies

180 g semisweet dark chocolate, broken into pieces

100 g milk chocolate, broken into pieces

2 tablespoons unsweetened cocoa powder

110 g unsalted butter

3 eggs

3/4 cup brown sugar

1/4 teaspoon salt

Dash of vanilla essence

3/4 cup whole wheat flour (Indian atta)

1 cup fresh ripe cherries, pitted and cut into pieces

For the cardamom milk creme

1.5 cups + 2 tablespoons whole milk

2 tablespoons condensed milk

3 green cardamoms, crushed

1 tablespoon corn starch or plain custard powder

Sugar to taste

Method

Make the brownies

(This is my classic brownie recipe, with a few substitutions - fresh seasonal juicy cherries in place of nuts/chocolate chips and healthier wholewheat flour (commonly known as Atta in India) instead of all purpose white flour)

Sift together the flour and salt and keep aside.

Preheat the oven to 350F / 180 C, and grease a brownie pan or mini muffin pan and keep aside. 

Melt together both the chocolates and butter on a water bath (i.e. in a pot placed over another pot of simmering water) till smooth. Mix in the cocoa powder & sugar, and mix well. Let the mixture cool a bit. Once cooled, add the eggs one at a time, beating well after each addition. The mixture will begin to thicken and start to come together. Stir in the vanilla essence and finally add the flour + salt mixture. Mix just enough to incorporate the flour into the batter. Finally add the cherries, reserving some to sprinkle on top. 

Bake the brownies for 20-25 minutes, till a toothpick comes out almost clean, with little bits of cooked batter sticking to it. Unlike cake, if you wait for the toothpick to come out completely clean, the centre will overcook and dry out. Also, if you are using a mini muffin pan, they'll bake much quicker (under 20 minutes), so keep an eye (and nose!) out for them. You definitely do not want to over bake these - a brownie is only as good as it's fudgy centre! However, if you do over bake them, rest assured that this pudding will cover that flaw.

Once baked, cool the brownies to room temperature. These can be stored in airtight container for a week in cool weather. In summer, I'd store them in the fridge after 1-2 days.

Make the cardamom milk creme

In a deep pot, bring 1.5 cups of milk + condensed milk + cardamom to a simmer. Mix the corn starch or custard powder in 2 tbsp milk, and slowly add to the simmering milk. The mixture will begin to thicken. Reduce the heat to a low simmer, and let the milk thicken to half its initial volume. Discard the cardamom skins, adjust sugar, and pour the syrup in mini dessert cups, filling about 1/3rd. Reserve some for the top of the puddings. Refrigerate the cups to chill - the creme will thicken further.

When ready to eat, warm the brownies a little and crush them on top of the cardamom creme. Add more syrup on top. Enjoy the hot and cold, cherry, chocolate and cardamom, do a wonderful dance in your mouth!

Pudding: Peach & Rum Trifle

"Through my recipes and words,  I'll relive my mum,

She who taught me to cook, and make it a chore fun.

As she sifted, measured & baked, raising an eyebrow to me

'Would you a spoon a dollop, and lick the batter to see?'

Hell yes, the best part of being sous chef it was!

Life in the kitchen, she said, is a life without laws...

So today, as I remember her smiles, frowns & rage

Wishing she was here, to taste my batter for a change!

I whip up a colourful treat, for mums everywhere, 

Those that are, will be, or love one who endlessly shares.."

[Continued] Chapter 1: Food As I Knew It (1982-2008)

There is no better recipe, than one born out of disaster.

My parents lived in Bangalore for around 7 years from 1998-2005. Some of the most fun and exploratory years of our lives. During this time, I also had the opportunity to leave my boarding school, and do a short stint at a local school for a year. I was 16.

Joining a new school at 16 is hard. Everyone is already sorted in multiple levels of ‘cool’, and usually no one wants the new kid. But, fortunately for me, my packed lunches drew attention for swaps (and the girls were actually lovely and some of my closest friends till date!). Given the growing followers of my meals, I luckily made some great friends (yes, food can take you places). And so, my mother had to invite them over for lunch. It is what she did.

At 16 you are skeptical of anything your parents do. So I peered and critiqued every dish she put on the menu, and sulked around the kitchen while she prepped the day before my friends were coming over. As she sensed my disapproval, she jokingly said “aur kuch nahin toh dessert toh hai” - meaning “if nothing else works, the dessert will save the day”. Dessert was store bought ice cream. I loved my mums food, but was adamant there had to be at least one thing ‘teenager approved’ on the menu. She didn’t fight it.

India has a lot of power cuts. And they always come at the worst possible time. This time was no different. The electricity board must have sensed my anxiety and decided to cut off power the morning the friends were coming over. Thankfully most food was cooked and ready to go, but oh hell, what about the ice cream! This is where mum was supermum. Instead of biting her nails like I was, she swept in all her tools, and gave me her plan. She said, let’s make a trifle! ….Stay with me here.

My mothers’ trifles were famous. So I HAD to trust her here. Trifle is a layered dessert of cake, cream or custard and seasonal fruit. Ice cream is made of cream/custard, so melted ice cream can be used in place of custard for layering. But where was the cake? Ah, chocolate cakes were a backhand for my mother and she could bake one up with eyes closed. Even on the stove top (using a pressure cooker). An hour later, the kitchen smelled heavenly, and we were busy layering the cake with that melted ice cream and oranges. I was so proud of her. She most definitely sensed my love and relief.

My friends and I had a lovely lunch. Towards the end, one of them asked my mum “Aunty, you HAVE to give me the recipe for that dessert. It was spectacular”. We both just looked at each other and giggled. She then said “Shuchi made dessert today”.

Bangalore was full of such fun memories. But sadly it did not end well. But more on that another time with another recipe…

Todays’ recipe is dedicated to that ‘disaster’ trifle my mum conjured from the dark. These are mini party versions, and are soft, slightly boozy, bundles of sponge cake slathered with layers of custard, cream & sweet rum caramelised peaches. Not a fan of peaches? You can always replace with a soft fruit of choice (mango is another favourite of mine!).

Ingredients

1 medium round sponge cake [I used this easy recipe but you can buy one off a bakery as well]

For the custard [ I like making it from scratch, but for a quick (perhaps disaster saving) version, you can use store bought or a custard mix as well]

1/2 cup heavy cream

1 cup whole milk

5 green cardamoms, crushed

2 tablespoons brown sugar

2 tablespoons cornstarch

1 teaspoon vanilla essence

A pinch of salt

Others

12 teaspoons + 1 tablespoon dark rum

1/2 cup heavy cream

2 tablespoons maple syrup

6-8 fresh ripe peaches, pitted and sliced (replace with tinned if out of season)

1 cup warm whole milk

Method

To make the custard, mix the milk, cream & crushed cardamoms, and bring to a simmer. Make a paste with a tablespoon of the warm milk mixture, corn starch & salt. Slowly add the corn starch paste to the simmering milk, stirring continuously, till the milk begins to thicken. Let it bubble for few seconds and then remove from heat. Discard the cardamom skin, and stir in the sugar + vanilla essence. Keep aside to cool.

Beat the cream with maple syrup till soft peaks form. Refrigerate.

Put the peach slices, along with a teaspoon of brown sugar, in a non stick pan on high heat. As the sugar begins to caramelise, add 1 tablespoon of rum and give it a quick toss. Remove from heat, and keep aside to cool.

Cut out 2 inch rounds from the sponge cake and slice each round in half. Layer one half at the bottom of your serving dish. (Depending on the size and shape of serve ware you are using, you could just put rough pieces of cake at the bottom as well). Soak it in some warm milk & a teaspoon of rum, and press it down slightly. Put a dollop of custard, followed by a dollop of whipped cream, and then a slice of the caramelised peach. Top with the other half of the cake and repeat the layers. Do this with all the rounds from the cake. Don't throw away the remaining corners & crumbles from the cake! Make extra portions with the leftover pieces of cake just for yourself!

This dessert tastes great after 24 hours, and even better after 48! Trust me, everyone will want the last pot.